Last updated on November 8th, 2024
What goes together like a horse and a carriage? Chili con Carne and Cornbread! My favorite cornbread is the old-fashioned kind, made with real buttermilk and 100% cornmeal (there’s no wheat flour in the batter). To insure a deliciously moist interior between crisp top and bottom crusts, I start the batter on the stove top, and finish it off in the oven. Here’s the easy step-by-step:
You can watch me make the aforementioned chili as well as this amazing cornbread on my YouTube channel. Click here to watch the episode!
Here’s the printable:
Buttermilk Cornbread
An old-fashioned wheat-free cornbread with a crisp crust and a moist crumb. Delicious with a bowl of chili con carne!
Ingredients
- 2 cups yellow cornmeal
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- A generous 1/4 teaspoon of salt
- 1 teaspoon sugar
- 1 large egg
- 2 cups buttermilk
- 3 tablespoons melted butter
- 2 tablespoons butter
The dry ingredients:
The wet ingredients:
For frying:
Instructions
- Center the oven rack, and heat the oven to 375°F. In a medium bowl, thoroughly whisk together the dry ingredients. In a separate medium bowl, beat the egg until frothy, then whisk in the buttermilk and the melted butter. Set both bowls aside for a moment.
- Put 2 tablespoons of butter in a well-seasoned, 8-10-inch-diameter cast-iron skillet. Set the skillet over medium heat.
- While the butter is melting, add the wet ingredients to the dry, and whisk just until the cornmeal disappears. When the skillet is hot and butter is completely melted, pour the batter into the skillet, and let it cook, undisturbed, for 1-2 minutes. Then transfer the skillet to the oven, and bake until the top crust turns golden -- 30-35 minutes. Serve at once, with such accompaniments as butter and/or honey.
Copyright 2015 by Kevin Lee Jacobs
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whatwasfortea says
Like it! Will give it a go
Kevin Lee Jacobs says
Hi whatwasfortea — Enjoy!
Jan says
This is similar to my Mom’s recipe except she used white cornmeal and yum, bacon drippings instead of butter both in the batter and to fry it in. Takes me back.
Kevin Lee Jacobs says
Hi Jan – Everything’s better with bacon grease!
Kristi says
My husband came with his mother’s cornbread recipe, which is different than any I have seen. It is cooked in a skillet, like yours, but from there on out ends the similarity.
Perry Family Cornbread
Heat 2 tablespoons of shortening in a skillet as you preheat the oven to 425. Meanwhile mix the following:
8 T white cornmeal (heaping) I use a silverware tablespoon
8 T flour (heaping)
1/2 t baking powder
1 t salt
1/2 t (scant) soda
Add buttermilk to the above mixture to make a somewhat runny batter. (think thick pancake batter). Pour in the melted shortening. Pour mixture in hot skillet. Bake until golden brown on top.
I know, no eggs, or sugar. But it is delicious. Serve warm. It is very moist, almost pudding like.
You can thank me later.
Kevin Lee Jacobs says
Hi Kristi – I love family recipes! Will put yours on my to-try list.
Renee Coursey says
Looks great. I am GF so will definitely give it a try and my husband loves cornbread!
Do you have a recipe for chili? Thanks so much.
Jacob M Edingfield says
Kevin,
I’ll try the recipe for the cornbread as I recall, I think my mother and grandmother made their cornbread that way. As soon as I make it, I’ll know.
Thanks again for sharing the recipes plus the knowledge about the bulbs as I’ve often wondered also which ones to keep and which ones to toss.
I enjoy your messages each work. Very enlightening. HUGS
Jesse says
Might try adding about 6-8 Tbs. almond flour. And yes, everything is better with bacon grease.
Lin Willett says
Thank you for this straight up recipe that will not taste like cake. I am in Texas and I think sugar is at the top of the state food pyramid. It has joined a file labeled Kevin!
Kyle says
Love cornbread so I will definitely try this. I make delicious cornbread pancakes also. And yes, holding that cast iron skillet so high is so butch. That thing weighs a TON.
Donna Martell says
In response to the pan question: Only if you’re wearing cowboy boots.
richard mennen says
Fearsome! Just looking at you and skillet made me wish for Tom Brady’s helmet. (Not his actual helmet which I would never steal.)
Meghan Girroir says
The skillet does have a multi-purpose look. Would you share your chili recipe? There are so many-dark chocolate, coffee -what protein? Recipes are vast and varied.
Thanks,
Meg
Linda says
Good comfort food. Thanks, Kevin.
(Your question is too funny!)
Linda says
Can the sugar be omitted?
Jeanne Collins says
Just like my grandma used to make!!!! Only she would put in a bit more sugar.
Kevin Lee Jacobs says
Hi Richard Mennen – People are always mistaking me for Tom Brady.
Hi Renee and Meghan – Sooo many chili recipes out there. I’ll have to invent a chili that rivals the canned turkey-and-bean version from Hormel!
Joanne says
I usually use my Lodge cast iron cornstick pans which I preheat in the hot oven. Crispy on the bottom and crispy on the top.
If I had buttermilk in the house I would make them right now to have with the crock pot ribs we will have for supper. Here in Alberta the temperature has not been above 8 below F. for the past 2 weeks so a hot meal will be awfully good. Have to stick with bakery bought baguette to go with the ribs.
So cold I’ve had to move my winter sown milk jugs into the garage as last years did not do so well with the very extreme cold (38 below F) we had for an extended period of time.
Mary says
A great recipe! Yum! Maybe a cowboy hat and boots with the skillet.
I like cornbread with honey and my husband likes maple syrup.
Lori says
Hi Kevin!
In your video it appears you turned the stove off, letting the cast iron to cook the cornbread. But I have an electric stove, do I turn it off being it’s only going to cook for two minutes?
Patricia Bell says
Sounds wonderful except for the sugar!
Kevin Lee Jacobs says
Hi Lori – I let the cornbread cook on the stovetop for about 2 minutes, on heat. (If you feel your skillet is too hot, lower the heat and cook the batter for just 1 minute. ) Enjoy!
Willa Nemetz says
Dear Kevin – I inherited my Sainted Grandmother’s cast iron skillets. There is nothing better in the world for cooking. I cherish them!
As far as looking butch, if you were to apply said skillet to someone’s head, it might do the trick, but you look just mah-vellous as you are.
cathy sullens says
i love cornbread, i use 2/3 white corn meal, 1/3 yellow…but honey, honey, no need for any sugar…smile…just a little comment from the smoky mountains of east tn…smile
Jackie says
Very similar to the recipe I normally use… so I may have to try this to compare! My Dad’s family recipe always used a portion of regular flour–maybe 2:1. I think my mom’s family used only (or mostly) corn flour. I just remember liking my granny’s cornbread (Mom’s mom) and when I asked her about my memory of it being vey dense and savory, she said she thought my grandmother (granny) used only corn flour. Neither family used any sugar in it, so I grew up only liking savory cornbread. Anyway, your recipe seems very similar to my maternal grandmother’s, so I am going to try it and compare! Recently discovered your videos, so have been loving catching up…. looking forward to new episodes. Hugs!